Freshly crushed wild berries on the nose from the steel fermented Chambourcin paired with ripe red current from the Lemberger. The barrel aged Chambourcin brings aromas of leather, smoke and tobacco. It also brings a beautiful structure in the mid palate and the body for the finish.
Pairing: Steak, steak and steak, Filet Mignon, Ribeye, Delmonico will do. This would also pair wonderfully with game; duck, quail, or rabbit. Cheese: bring in the stink! Blue cheese (Roquefort, Bleu d’Auvergne), Taleggio, aged Camembert.